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Bake-Off® Contest 39, 2000
Snyder, New York

Island Paradise Salad

Five a day? You're well on your way! Colorful fruit and veggies burst in a tropical favorite.

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  • prep time 20 min
  • total time
  • ingredients 11
  • servings 8
 

Ingredients

Dressing

1
teaspoon grated lime peel
3
tablespoons honey
2
tablespoons fresh lime juice
1
tablespoon canola or vegetable oil

Salad

2
cups Green Giant® SELECT® frozen sugar snap peas
3
cups torn romaine lettuce
3
cups torn Bibb lettuce
1
avocado, pitted, peeled and cut into 1/2-inch cubes
1
large ripe mango, peeled, seed removed and cut into 1/2-inch cubes
1
small red onion, thinly sliced, separated into rings
1/2
cup unsweetened or regular shredded coconut

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; mix well.
  • 2 Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well.
  • 3 In large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut.
  • 1 In small bowl, combine all dressing ingredients; mix well.
  • 2 Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well.
  • 3 In large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
0mg
0%;
Sodium
10mg
10%;
Total Carbohydrate
19g
19%
(Dietary Fiber
4g
4%
  Sugars
12g
12%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
35%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Fruit; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.